Mango Chutney

The main reason behind starting this blog was to make sure that when produce came in to season, I would have a plan.  And not just a plan, but the right plan.  This Mango Chutney was one of the first recipes that I had planned to make and last year.  Then, when the mangoes were in season, I was not ready, and then they went back to $7 each and I was just too mean to fork out for the mangoes.

So a year on, I was ready when I came across ripe, juice mangoes for about $1 each.  Straight to the blog, download the recipe and voila, here we are.

The thing about a good mango chutney is that it needs a bit of heat, and a bit of sweet since mangoes are one of the most acidic fruits.  Yes, even more than citrus fruits.

For this recipe you will need about 6 mangoes.  It will make 7 half pint jars of sweet, tangy chutney that will go with anything.


Ingredients

1.9 kg mangoes, skinned and stoned
2 teaspoons mixed pickling spices
juice and thickly paired rind of 1 orange
350g onions, finely chopped
300ml white wine vinegar
2 cloves of garlic
1 tablespoon grated root ginger
2 hot red chillies, deseeded and finely chopped
550 grams warmed brown sugar

Method

Cut half the mango flesh into small pieces and leave the other half in large chunks.  Put the pickling spices and orange rind into a piece of muslin and tie it into a bag.

Place all the ingredients except the sugar and large mango chunks into a stainless steel preserving pan and simmer gently for 20 minutes until the mango and onions are soft.

Add the rest of the mango and simmer gently for another 5 minutes.  Add the warmed sugar and stir over a low heat until it had completely dissolved, then boil until the mixture reachhes a thick jam-like consistency, stirring gently and taking care to retain the chunky texture.

Rermove the muslin bag.  Allow the chutney to cool for 10 minutes then stir again to redistribute the bits.

Pot in hot, steralised jars and seal.